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Tangy Potato-Avocado Salad

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“This recipe is from the local newspaper. It says that it is a recipe adapted from one from the Ca. Avocado Commission. Its a wonderful recipe, that is heart healthy, and lighter because the wonderful tangy dressing substitutes for mayo in most salads such as this. Lots of wonderful flavors, textures, and colors!”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. First you will need to boil your potato cubes in a large pot with water to cover.
  2. Boil approx 15 minutes, until just tender.
  3. Meanwhile, toss avocado cubes with 2 tablespoons of lime juice and set aside.
  4. Drain the potatoes once tender, and place in bowl of cold water.
  5. Once your potatoes have cooled, drain well and place in a large bowl.
  6. Then whisk 1/4 cup (4 Tablespoons) lime juice, crushed garlic, honey mustard, sugar, salt, pepper, extra virgin olive oil, and yogurt in a nonreactive bowl to make the dressing.
  7. Taste, and adjust seasoning to your liking.
  8. Pour the dressing over the potatoes and toss gently.
  9. Then gently fold in the avocados, onions and cilantro.
  10. You may serve this at room temperature, but it is best covered tightly and chilled for 1-3 hrs before serving.
  11. Can be prepared up to three hours in advance before serving.
  12. ENJOY!

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